Why is this the best banana cream pie recipe? A layer of caramel, topped with the creamiest banana flavored custard pudding, layered with fresh bananas and nilla wafers, and topped with more whipped cream!
A homemade banana pudding cream pie, made from scratch, can’t get better than this! Clear, step by step instructions and tips will help you make the best banana cream pie ever. I’ve also provided all the recipe substitutions to make the recipe even easier for beginner bakers as well.
Why I love this recipe
- This banana cream pie is made completely from scratch and you’ll have perfect results, every time, as this is one of my favorite pies!
- It’s not heavy like other banana cream pies, because the filling is a banana pudding (or diplomat cream), which is simply custard plus whipped cream.
- Unlike other banana cream pie recipes, the custard is infused with banana flavor (similar to my homemade banana pudding), so it’s not just a regular vanilla custard or pudding.
- The pie is filled with banana flavor infused custard AND has Nilla wafers and sliced fresh bananas as well.
- The added caramel layer makes this banana pudding pie extra special, almost adding a banoffee flavor! But you can EASILY leave it out for a more classic banana cream pie.
- The pie crust is actually made with graham crackers, so the pie crust is buttery and flaky, PLUS it also tastes like graham crackers!
- So, as you can see this banana cream pie is unlike any other, and all the flavors together make for a truly memorable banana cream pie!
Components for the best banana cream pie recipe
Banana cream pie is such a classic. Most banana pies involve a baked pie crust filled with vanilla custard or homemade vanilla pudding, layered with fresh banana slices. And usually the vanilla pudding is made with instant pudding mix as well. This is an easy way to make this classic pie.
However, here I show you how to make banana cream pie that is simply unrivaled in terms of flavor! This recipe truly elevates this humble classic pie to a whole other tier. A banana cream pie made with banana pudding, wafers, sliced bananas, and a dark caramel layer, all in a flaky pie crust.
Pie crust
I make a graham cracker flour pie crust for this banana pie from scratch using flour AND graham crackers. So it tastes even better than regular pie crust. However, you can ABSOLUTELY make this with store-bought pie crust or graham cracker crust too.
Caramel layer
To prevent the bottom of the pie crust from getting soggy from the bananas or cream filling, I add a layer of caramel instead! The caramelized sweetness pairs so deliciously with the banana flavor.
This caramel layer is absolutely optional though. But it does make this banana cream pie taste like caramelized banana cream pie or even like banoffee pie! So if you ask me, it’s most definitely worth your while. 🙂
Banana cream pudding
The banana cream pie is filled with a banana pudding made from scratch for best results! The milk used to make the pastry cream is infused with overripe bananas and a touch of cloves, and then cooked to make a thick, luscious custard. Next, you fold in stabilized whipped cream to make the banana cream lighter and creamier. The result is a banana flavored mousse that just melts in your mouth! Not heavy like custard at all, AND it tastes so much like banana (because it is mostly banana!).
Fresh bananas and Nilla vanilla wafers
The banana cream pie filling is layered with fresh bananas and crushed vanilla Nilla wafers. Adding even more flavor and texture to the banana cream pie.
Stabilized whipped cream
Stabilized whipped cream is made twice for this recipe. The first batch is mixed in with the custard to make the banana pudding cream pie filling. The second batch will be the topping for this caramel banana cream pie.
Ingredients to make the best banana pudding cream pie
Pie crust ingredients
- Butter
- Salt
- Sugar
- AP flour
- Graham cracker crumbs
- Ice water
- Ice vodka (optional)
Salted caramel layer ingredients
- Sugar
- Heavy cream
- Salt
- Butter
- Corn syrup
Banana cream pie filling ingredients (banana pudding)
- Whole milk
- Overripe bananas
- White sugar
- Cloves (optional)
- Egg yolks
- Cornstarch
- Butter
- Vanilla extract
- Gelatin
- Whipping cream
Other filling ingredients
- Firm bananas
- Nilla wafers
Whipped cream topping
- Whipping cream
- Sugar
- Gelatin
How to make banana cream pie
Pie crust
Since this is a cream pie, the pie crust must be fully baked before adding the filling. I make a graham flour pie crust, but you can also make this with a classic butter pie crust as well.
You can also make this pie with store-bought pie crust.
Follow my recipe for graham flour pie crust for a uniquely delicious, buttery, flaky pie crust that pairs perfectly with this banana cream pie. My method for blind baking pie crust is fuss-free and foolproof, so you can follow my pie crust guide to blind bake your pie crust to perfection.
Blind bake your pie crust until you have a golden brown crust. When blind baking your pie crust, brush a thin layer of egg wash (or egg white wash), on the bottom of the pie crust during the last 5 minutes of baking. This will help “seal” the crust and prevent it from getting soggy.
Caramel sauce
The sugar for the caramel is cooked in a clean, dry pan (ideally stainless steel, so you can monitor the color of the caramel).
The sugar is cooked with no liquid. This is called the dry caramel method. First, the sugar will melt and then start to turn golden. As it cooks further, it will turn a wonderful dark amber color. It’s important to cook the sugar in a large pan, so that the sugar layer is thin and easier to melt. Keep moving the sugar around, so that it will heat, melt, and caramelize evenly.
As soon as the caramel turns an amber color, add warm cream and corn syrup until the sugar has completely dissolved in the cream. Add the butter and sugar, and cook the caramel for a few minutes until it reaches 115 C / 240 F. Let the caramel cool down slightly, and then pour it into the baked pie shell.
Let it cool down for a few hours until it’s almost set, but not completely.
Banana pudding filling for the banana pie
Banana milk
The first step of making the banana custard for this banana cream pie is to infuse the milk with the bananas. Slice the bananas and add them to the milk, along with a generous pinch of cloves. A pinch of cloves will bring out the flavor of bananas. You can leave it out, but it does make the custard taste that much better.
Heat the milk until it starts to simmer, and then turn off the heat and let the bananas infuse in the milk for a few hours (up to overnight). Strain the mixture.
Measure out 1.5 cups of banana flavored milk to make the custard.
Banana custard / banana pastry cream
Bloom the gelatin in cold tap water for at least 10 minutes. If you’re using powdered gelatin, add 3 – 4 times as much water as the gelatin for blooming. If using gelatin leaves, then you can soak the leaves in a big bowl of cold water, as long as the gelatin is completely submerged.
Heat the milk in a saucepan until it starts to steam.
In a bowl, place the egg yolks, sugar, cornstarch, and vanilla, and whisk until it’s pale in color and completely smooth.
Stream the hot milk into the egg mixture in a thin stream while constantly whisking the eggs. This is to temper the eggs to prevent curdling.
Once the egg mixture is warmed up to almost the same temperature as the banana milk, add the milk and egg mixture into the saucepan with the remaining banana milk mixture.
Heat over medium heat while constantly whisking. The custard will start to thicken, but keep cooking the custard while continuously whisking. Only stop whisking for a few seconds at a time to check if the custard is boiling. When the custard starts to boil, you will see big bubbles breaking the surface of the custard in big “gloops”.
When the custard starts to boil, cook the custard for a further minute while continuously whisking. This will ensure that the entire custard thickens evenly.
Then remove from the heat, and add the butter and bloomed gelatin. Whisk until completely dissolved. The gelatin will help stabilize the filling in the caramel banana cream pie.
Place a plastic wrap over the surface of the custard and let it cool down to room temperature.
To speed up the cooling – scrape the custard into a shallow, wide dish (like a baking sheet or baking dish). Spread it out in the container, and cover the surface with plastic wrap. The shallow layer of custard will cool down much faster.
You can also let the custard chill in the fridge overnight, but you will need to whisk the custard layer very well to make it smooth again.
Banana diplomat cream pudding / banana mousse
When the custard is at room temperature, it’s time to fold in whipped cream.
Whisk whipping cream with a little additional sugar until you have mid peaks.
Whisk the custard until it’s smooth and has no lumps. Add about 1/3 of the cream and fold it in. Then, add all of the whipped cream and fold it in until there are no white streaks.
Crush the vanilla wafers into larger pieces and fold it through the banana cream pudding filling.
Whipped cream topping
The whipped cream topping should be made once the pie has been assembled and set. I.e. just before serving.
Whipped cream can be stabilized so that it stays fluffy for longer. This can be done with gelatin OR ClearJel. You can also choose not to stabilize the whipped cream if you’re serving the pie right away, but the whipped cream will break down and weep if it’s stored overnight this way.
Another (easier) option is to top the pie with store-bought whipped topping like cool whip.
Whisk the cold heavy cream in a mixer bowl. To stabilize the whipped cream, whisk sugar with ClearJel in a bowl. Add the sugar mixture in a stream into the whipping cream, while whisking on medium high speed. Once all the sugar and the vanilla have been mixed in, lower the speed of your mixer to medium. Whisk the heavy cream until you have mid peaks.
Assembling the banana cream pie
Pour the warm salted caramel into the base of the cooled pie crust. You only want about 1/2 an inch of caramel layer in your pie plate.
Let the caramel layer set, and come to room temperature.
While the caramel layer is setting, slice the almost ripe banana in 1/4 inch / 0.5 cm slices. The bananas should be just underripe. The bananas should be yellow but firm. These bananas will not brown as much as ripened or overripened bananas.
When the caramel is at room temperature, place a layer of bananas on top of the caramel layer. Add half of the banana pudding cream filling and spread it out over the bananas.
Next, add another layer of banana slices. Top with the remaining banana pudding cream filling. The banana pudding cream filling may pile up slightly above the top of the pie crust, so spread the filling in a mound if needed.
If you skipped the caramel layer, then this won’t be an issue.
Loosely cover the pie with plastic wrap and store in the fridge for a few hours to set (up to 12 hours).
Before serving, top with whipped cream, and decorate with more bananas and vanilla wafers.
Serving the banana cream pie
You already know this pie is going to be the best banana cream pie you’ve ever tasted! 🙂 With the caramel, banana flavored custard, banana slices, and vanilla wafers, this pie tastes like a fusion of banana pudding, banana pie, cream pie, caramelized banana, and banoffee pie! All in one decadent slice!
To serve this pie, you honestly don’t need anything else. Just a slice of pie is a statement on its own.
The caramel layer will soften with the pudding layer on top, and that’s OK. The gelatin in the banana cream filling will hold the filling together.
This homemade banana cream pie is best eaten within the first two days of making it.
Timeline for the banana cream pie recipe
Day 1
Make the pie crust dough.
Infuse the banana milk and let it chill overnight.
Blind bake the crust, wrap it well, and store overnight.
Day 2
Make the caramel.
Make the banana custard and let it cool.
When the caramel has cooled a little, pour it into the baked pie crust. Let it set.
Make the whipped cream and fold it into the banana custard.
Assemble the banana cream pie.
Cover and refrigerate.
Before serving
Whip more heavy cream and add as a topping to your banana pie.
Storage instructions
The pie is best eaten within 2 days of making it. However, it can be refrigerated for up to 4 days. Since it’s a dairy and egg based pie, it doesn’t have a very long shelf life.
I like to assemble the pie the day before I plan to serve it, so that it still tastes fresh.
Leftovers can be stored in an air-tight container, but the crust will become soggy faster once the pie has been cut.
Frequently asked questions
Since banana cream pie is made with eggs and dairy, AND includes fresh fruit, it must be consumed within 4 days of making it (with refrigeration). So it cannot be made too far in advance. However, you can make some of the components in advance.
Pie crust – Blind bake the pie crust, wrap it well, and freeze for up to 1 month. The crust will need to be reheated in the oven so that it can become crisp again.
Caramel – This can be made 7 days in advance and stored in the fridge. However, you will need to heat it gently, so that it can be poured into the pie shell.
Banana milk – The banana milk for the banana cream can also be made ahead of time. I have frozen my banana milk for up to 1 week, and still used it to make banana custard with perfect results.
Unfortunately, you cannot freeze this pie.
1) The fresh bananas will become very mushy when frozen and thawed.
2) The custard contains cornstarch which will also lose its structure when thawed out. This will make the custard weep, and alter the texture of the banana pie.
Yes, you can! However, this recipe is for the BEST banana cream pie! What that means is that you actually infuse real banana flavor into the custard as well, which other recipes don’t do. The entire banana pie filling is made from scratch so that you can add more flavor at every step. Making it from scratch will taste so much better than from a packet (in this case).
A standard instant vanilla pudding package requires 2 cups of milk to be whisked with the package contents to make the pudding. Substitute the 2 cups of milk with 1.5 cups of the banana infused milk, so that the instant vanilla pudding package gets an instant flavor boost. It’s important to keep the pudding thick, so that it’ll set properly in the pie crust. That’s why you add less milk.
However, I have not tried this approach, so I cannot guarantee how stable the banana cream pie filling will be. Please see recipe notes below for all the substitutions to make the best easy banana cream pie recipe.
Absolutely. You can use store-bought pie crust and blind bake it yourself. If you have access to already blind baked pie crust, then you can use this to make this banana pudding pie as well. However, since I make my pie crust with graham crackers (which is another flavor twist!), this additional flavor will be lost with store-bought pie crusts.
The custard mixture must come to a boil to activate the thickening ability of cornstarch. If your custard doesn’t boil, and isn’t cooked for a further minute to fully activate the cornstarch, the custard may not properly thicken.
If you substitute the cornstarch with tapioca starch, this can also affect the thickening ability. While cornstarch requires to be boiled to thicken, tapioca starch thickens before coming to a boil. In fact, boiling too long will only denature the tapioca starch.
Absolutely. To fill your banana cream pie with just custard, you can make double the amount of banana custard in the recipe and add it as the filling.
Yes, you can. The filling will be shorter without the caramel layer, but still taste absolutely delicious!
If you like chocolate banana cream pie, you can add a layer of chocolate ganache instead as well.
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The Best Banana Cream Pie (Caramel Banana Cream Pie Recipe)
Ingredients:
Graham Cracker Flour Pie crust (for 1 crust)
- 75 g graham crackers (5 – 6 graham crackers)
- 150 g unsalted butter 11 tbsp, chilled and cut into cubes
- 60 mL ice water ¼ cup
- 15 mL ice vodka or replace with ice water, 1 tbsp
- 125 g AP flour 1 cup, spooned and leveled
- 15 g white sugar heaped 1 tbsp
- Generous pinch of salt
Banana milk (for pastry cream)
- 590 mL whole milk 2 ½ cups
- 200 – 250 g ripe bananas 2 – 3 bananas
Banana pastry cream
- 355 mL banana milk from above, 1 ½ cups
- 75 g white sugar about ⅓ heaped cup
- 4 yolks from large eggs
- 40 g cornstarch 4 tbsp
- 2 tsp vanilla extract
- ⅛ tsp ground cloves
- ¼ tsp sea salt
- 30 g unsalted butter 2 tbsp
- 1 gold gelatin sheet or 1 ¼ tsp gelatin powder
- 4 tbsp water ¼ cup, if using gelatin powder
Banana pudding filling
- 240 mL heavy whipping cream 1 cup, at least 35% fat
- 30 g white sugar heaped 2 tbsp
- 60 g Nilla vanilla wafers
- 3– 4 bananas just ripe and firm
Caramel layer
- 200 g white sugar 1 cup
- 120 mL heavy cream ½ cup
- 30 g corn syrup 1 ½ tbsp, optional
- 45 g unsalted butter 3 tbsp
- ¼ tsp sea salt up to ½ tsp for a salted caramel
- 2 tsp vanilla extract
Whipped cream topping
- 240 mL heavy cream 1 cup, at least 35% fat
- 30 g white sugar 2 heaped tbsp, or ¼ cup / 30 g confectioner's sugar
- ¾ tsp ClearJel powder or 1 tbsp instant vanilla pudding powder
- ¾ tsp gelatin powder or ½ gold gelatin leaf sheet. (instead of ClearJel or instant vanilla pudding)
- 1 tsp vanilla extract
Instructions:
Pie crust
- Follow my Graham cracker flour pie crust recipe to make a single pie crust. The linked recipe makes a double crust, but the ingredients listed in this recipe card above are for 1 crust.75 g graham crackers, 150 g unsalted butter, 60 mL ice water, 15 mL ice vodka, 125 g AP flour, 15 g white sugar, Generous pinch of salt
- Once the dough is made, roll it out and line a 9 inch pie plate with the dough. Trim the edges and flute the edge of the pie crust, and chill the dough in the fridge for at least 1 hour while the oven preheats.
- To preheat the oven, place a baking tray or pizza stone on the lower rack and preheat the oven to 350°F / 180°C.
- When you have preheated the oven for at least 45 minutes, blind bake the graham cracker flour pie crust. Follow the detailed instructions for blind baked pie crust in the same recipe.
- Once the crust is baked, remove it from the oven and let it cool to room temperature.
Banana cream pie filling
Banana milk
- Slice the ripe bananas and place in a saucepan. Add the milk and heat over medium heat while the saucepan is covered. When the milk starts to simmer, turn off the stove and remove the pot. Let the bananas infuse the milk for about 2 hours in the fridge, or up to overnight. (Allow the milk to cool down before putting it in the fridge.)200 – 250 g ripe bananas, 590 mL whole milk
- Place a sieve or strainer over a large bowl and pour the banana and milk into the sieve to separate the milk and banana slices.
- Allow the bananas to sit in the sieve, over the bowl, for a few minutes, so that the milk can fully drain from the banana.
- You should end up with at least 1.5 cups of banana milk. If you have less milk, top it with regular milk until you have 1.5 cups.
- The banana slices can be used to make smoothies, or added to muffins or quick breads. Or you can freeze them for later.
Banana flavored custard
- Bloom the gelatin – For leaf gelatin : Fill a large bowl with cool tap water. Submerge the gelatin leaf and let it completely soften – at least 10 minutes. Before adding the gelatin to the custard, remove the softened sheet from the water and squeeze out excess water. For gelatin powder : If you're using gelatin powder, place the 4 tbsp water in a small bowl. Sprinkle the gelatin powder and mix using a toothpick. Let the gelatin absorb all the water – at least 10 minutes. With powdered gelatin, you can add the entire amount of bloomed gelatin + water to the custard.1 gold gelatin sheet, 4 tbsp water
- Place the banana milk in a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil.355 mL banana milk
- While heating the banana milk, place the sugar, vanilla, egg yolks, cornstarch, cloves, and salt in a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking in the next step), and set aside until the milk is heated.75 g white sugar, 4 yolks, 40 g cornstarch, 2 tsp vanilla extract, ⅛ tsp ground cloves, ¼ tsp sea salt
- As soon as the milk starts to steam or simmer, remove it from the heat. Slowly pour about half of the hot milk in a thin stream into the egg mix, WHILE CONSTANTLY WHISKING to temper the egg mix. When the eggs have been tempered, add the egg mix back into the remaining hot milk in the saucepan.
- Heat the custard base over medium / medium-low heat, while vigorously whisking until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan. Make sure to reach the corners of the saucepan so that the custard does not catch at the bottom of the pan.
- If the milk is heating too quickly and is setting at the bottom of the pan without evenly thickening, remove the pan from the heat and whisk it well to distribute the heat evenly and make the custard is smooth. Lower the heat of the stove to continue cooking the custard.
- Whisk the custard continuously, while stopping for a few seconds at a time to check if the custard is boiling. Look for big bubbles breaking the surface of the custard (in big "bloops").
- Cook the banana custard for a further 1 – 2 minutes after you see the first bubble break the surface, and make sure to whisk constantly.
- Remove from the heat and add the butter and bloomed gelatin. Whisk in the butter and gelatin, until completely mixed in.30 g unsalted butter, 1 gold gelatin sheet, 4 tbsp water
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.
- Let the custard cool down to room temperature. You can also store the custard in the fridge overnight if you'd like to, but it’s better to use the custard after it has cooled down to room temperature.
- The banana custard will "set" if it's chilled in the fridge. So it's important to whisk the pastry cream to make it smooth again before using (if chilled in the fridge).
Banana pudding filling
- When the banana custard has cooled down to room temperature, whip the heavy cream to fold it into the banana custard.
- In a chilled metal bowl, place the chilled heavy cream.240 mL heavy whipping cream
- Whisk the heavy cream with a stand mixer or hand mixer on medium speed.
- When the cream starts to froth, add the sugar in a steady stream.30 g white sugar
- Whisk the cream until you have soft to mid peaks.
- Whisk the banana pastry cream with a hand whisk until it’s smooth.
- Fold in ⅓ of the whipped cream into the banana pastry cream. Mix it in to lighten the pastry cream base.
- Add the rest of the whipped cream and fold it in until there are no more white streaks.
- Break the vanilla wafers into smaller pieces, but do not crush it into fine crumbs.60 g Nilla vanilla wafers
- Add the wafers into the banana pudding filling and fold them in, to evenly distribute them.
- Use immediately.
Caramel layer
- Place the cream and corn syrup (if using) in a microwaveable bowl or jug. Heat for a few seconds and keep it warm until it'll be used.120 mL heavy cream, 30 g corn syrup
- In a stainless steel pot, sprinkle the sugar in an even layer. Make sure that the pan is clean and dry before adding the sugar. The pot should have high sides, as the caramel will bubble up when liquid is added later.200 g white sugar
- Heat the sugar over medium heat. When the sugar starts to melt, start moving the sugar around in the pan using a clean and dry spoon or spatula.
- The sugar will form lumps, but keep stirring and breaking up the lumps (as much as possible) to evenly cook the sugar.
- The sugar will melt and start to caramelize. Keep the warm cream and corn syrup close to you.
- As soon as the sugar caramelizes and turns dark amber in color, add the cream mixture into the sugar in a stream (do not dump it all in one go), while mixing. The caramel will start to bubble and release a lot of steam, so be careful!120 mL heavy cream, 30 g corn syrup
- Keep stirring the caramel to completely dissolve the sugar in the cream mixture.
- Add the vanilla, butter, salt, and stir to mix.45 g unsalted butter, ¼ tsp sea salt, 2 tsp vanilla extract
- Bring the caramel back to a boil and cook until the caramel reaches 240°F / 115°C.
- Remove from the heat and pour the caramel into a bowl. Allow the caramel to slightly cool down.
- While the caramel is still warm, pour it into the pie crust bottom and spread it out in an even layer. If the caramel is too thick, you can warm it up in the microwave (for a few seconds) and then pour it into the crust.
- Allow the caramel layer to cool completely to room temperature, before adding the other components.
Heavy cream whipped topping
- In a small bowl, whisk together the sugar and ClearJel / instant pudding mix. For gelatin – see recipe notes below.30 g white sugar, ¾ tsp ClearJel powder, ¾ tsp gelatin powder
- In bowl, place the chilled heavy cream. Whisk with a stand mixer or hand mixer on high speed.240 mL heavy cream
- While whisking on high speed, stream in the sugar and ClearJel mixture into the cream. Make sure to mix in the sugar mix immediately as it's added to the cream to prevent clumping.1 tsp vanilla extract
- Once the sugar is added, lower the speed to medium speed and add the vanilla extract. Whisk until you have mid peaks. I prefer to whisk until the cream reaches soft peaks and then manually whisk the cream until mid peaks are formed.
- Use immediately.
- Spread and/or pipe the whipped cream over the pie after the banana cream pie has been filled.
Assembling the banana cream pie
- When the blind baked pie crust has cooled down, pour the warm caramel sauce into the base. Let it cool completely until it reaches room temperature.
- Cut the bananas into slices. About ¾ cm thick.3– 4 bananas
- When the caramel layer has cooled down, place a layer of the sliced bananas on top of the caramel.
- Spread half of the banana pudding filling (with the crushed wafers) over the caramel/sliced banana layer.
- Place another layer of banana slices on top, and spread the remaining amount of banana pudding filling over that.
- If you're serving this pie within a few hours, top the pie with the whipped cream topping and refrigerate until ready to serve.
- If you're serving it the next day, cover and refrigerate the banana cream pie. Top the pie with the whipped cream a few hours or immediately before serving.
- Decorate with more sliced bananas and vanilla wafers.
Tips & Tricks
Notes on using gelatin for the whipped cream topping
Bloom the powdered gelatin in 1 tbsp of water for at least 10 minutes in a small microwaveable bowl. Bloom the gelatin leaf in a bowl of tap water (enough to submerge the gelatin), for at least 10 minutes until softened. Once softened, take the gelatin out of the water and squeeze out excess water. Place the gelatin in a small microwaveable bowl. Microwave the bloomed gelatin (powdered or leaf) for a few seconds until it dissolves (this will take 10 – 20 seconds, depending on your microwave). When mixing the heavy cream on high speed, add all of the dissolved gelatin in one go and promptly mix it in with the mixer.Recipe substitutions
Pie crust substitutions
You can use store-bought pie crust and blind bake it for this recipe if you prefer. If you can purchase blind baked pie crust, then this can also be used in place of homemade pie crust. You can also use a graham cracker crust as well, but make sure the crust is at least 1.5 inches deep for this recipe.Banana pudding substitutions
Making the banana custard from scratch will yield the best results, as this is how I have tested this recipe. I have included gelatin in the pudding base to help hold the filling together. This will also taste better than packaged pudding. It is possible to use instant vanilla pudding instead. Use 1.5 cups of banana milk to make the vanilla pudding instead of the 2 cups of milk called for in the package instructions. However, I have not tried this myself, so I cannot guarantee perfect results.Vanilla wafers
If you cannot find Nilla vanilla wafers (or equivalent), you can also use,- graham crackers
- digestive biscuits
- lady fingers (like in tiramisu)
- sponge cake pieces
- golden oreos (without the filling)
Caramel layer
You can use your favorite chewy caramels (not hard caramels, just soft and chewy ones), and melt it over a double boiler and add a thin layer to the bottom as well. The caramel layer can also simply be left out for convenience if you prefer.Whipped cream topping
From scratch whipped topping gives the best flavor. However, you can use cool-whip instead to make it easier.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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